1/4 cup vinaigrette (your fave brand or make your own)
1 lb. boneless, skinless chicken tenders
1 can low sodium chicken broth
2 cups rice
1/4-1/2 cup grated Parmesan cheese
2 cups shredded 6 cheese Italian blend (or Mozzarella)
Salt & Pepper
Prepare rice according to package instructions (I use Mahatma rice & cook it for 55 minutes in my rice steamer).
Heat dressing in skillet over medium heat. Sprinkle 1 side of tenders with S&P & place season side down in dressing. Sprinkle top side with S&P. Cook all the way thru flipping as needed. (Note: tenders cook quickly)
Remove cooked strips, slice into thirds & return to skillet. Pour in cooked rice & broth. Stir well getting all the bits up off the bottom of skillet.
Stir in cheeses & sprinkle with more pepper.
I served green beans & onions on the side.
Approximately 40g carbs for 1.5 cup serving